A healthier copycat recipe for Panera Autumn Squash Soup that the whole family will love. This easy, vegetarian copycat autumn squash soup recipe is silky smooth and delicious.
This Panera butternut squash soup is perfect for warming you on a chilly fall or winter day! It’s a hearty meal that works well with bread and salad.
We love Panera and eat there regularly, but sometimes you want to duplicate the taste at home without the cost! Try my other Panera recipes, like this 10 Vegetable Soup, Panera Orange Scones and this Green Goddess Chicken Salad.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Panera Autumn Squash Soup
I received free produce from Melissa’s produce and light brown sugar provided by Dixie Crystals; but the opinions on the deliciousness of this soup and these products are entirely my own!
I know you will fall in love with these other fall favorites! Fall Charcuterie Board, Gluten-Free Apple Pie, Graham Cracker Crumble, and this easy Pear Bundt cake.
If you are a soup lover like us, you will love these reader favorites, like this Creamy Poblano Chicken Soup, another winning Panera recipe Broccoli Cheese Soup and this Chicken & Wild Rice Soup! This autumn squash soup fits the bill. It’s easy to make and is always a big hit!
Simple Ingredients for Panera Bread’s Autumn Squash Soup
Butternut squash | The heart of this recipe, providing the fall flavor and color, this delicious squash is from Melissa’s Produce.
Vegetable broth | It adds the perfect flavor and you can substitute beef or chicken broth.
Pumpkin puree | Puree, not to be confused with pumpkin pie filling. It provides a natural sweetness and helps thicken the recipe.
Apple Juice or Apple Cider | The secret ingredient! Adds a delicious sweetness, naturally! Apple cider is preferred, but if you cannot find, use 100% pure apple juice. Do not use apple cider vinegar!
Spices & Seasonings | Combining fresh ginger, curry powder, cinnamon, kosher salt, pepper, and a dash of nutmeg gives the dish a kick of flavor.
Cream Cheese | The cream cheese is the best secret to making this autumn squash soup rich and smooth. Use full-fat or Neufchatel cream cheese.
Brown Sugar | Using Dixie Crystals brown sugar is a must because it adds the right amount of sweetness and it’s non-GMO! WHOOT!
Chili Pepitas | Also called pumpkin seeds are made with cayenne pepper or chili powder, olive oil, salt, and raw pepitas. They add a nice crunch and are the ideal garnish.
How to Make Panera Autumn Squash Soup Recipe
Step 1 | How to Peel and Cut Butternut Squash
Wash squash and dry, using a sharp knife on a sturdy cutting board, slice off the ends of the squash. Using a Y Peeler or regular vegetable peeler, peel away the tough skin of the squash.
Cut the squash in half, then again in quarters to reveal the seeds and “guts” of the squash. Using a grapefruit spoon or regular sharper spoon, scoop out the seeds.
Using a large sharp knife, chop the butternut squash into 1 inch cubes.
Step 2 | Making Autumn Squash Soup
In a large pot, heat the oil and add the shallots and saute for a few minutes.
Add the squash, carrots, salt, and pepper, cooking and stirring until the veggies soften. Stir occasionally to prevent sticking.
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Mix in the garlic, ginger, brown sugar, curry powder, and cook until the veggies begin to caramelize.
Add the water, broth, and apple juice to the pan and bring to a boil. Simmer the soup until the squash can easily be pierced with a fork.
Remove from the heat. Stir in butter, cream cheese, pumpkin puree, and brown sugar.
Step 3 | Puree soup and make roasted pepitas
Prepare the Chili Pepitas by adding to a hot pan with melted butter or oil. Sprinkle with salt and chili powder. Cook until they begin to pop and stir constantly.
Puree with a hand-held immersion blender or high-speed blender until smooth and creamy, or see notes below for silky smooth butternut squash soup. Making Autumn Squash soup in your Vitamix makes it so easy!
Pro Tips
- A silkier, smoother butternut squash soup using a Vitamix. A high speed blender such as a Vitamix or Blendtec have better motors and blades than your average blender, it is worth the investment. Try this Potato Leek Soup too!
- You can garnish the soup with freshly grated nutmeg. If you love creamy textures, try a dollop of sour cream or creme fraiche before serving and definitely some toasted Chile Pepitas!
- Panera Autumn Squash Soup can be frozen for up to 3 months! This silicone freezer tray is a great way to keep your soup for later, plus it’s best to leave the cream out if you are planning on freezing.
- To achieve the same silkiness as Panera, I recommend using a high speed blender and if necessary, puree in batches. Do not fill more than half way on a regular blender, this can cause the top to explode.
Frequently Asked Questions
While the soup is pretty thick already, you can make it even thicker. Adding starch will thicken the soup. You can use flour, cornstarch, tapioca, or other thickeners. It works best to put a little soup in a separate bowl and whisk the thickener to keep the soup from clumping.
Yes! This autumn squash soup is loaded with potassium, fiber, and antioxidants. While it does have some sugar, it’s a tiny amount. If that bothers you, it’s fine to swap it with a sweetener of your choice or omit it.
To add a little extra sweetness, mix in some honey, maple syrup, or brown sugar. I recommend adding a small amount and tasting, then add more if needed until the desired flavor is reached. Adding a little extra apple cider will also sweeten the soup naturally.
While this is similar to Ina’s Butternut squash soup recipe, this has a few extra spices that duplicate Panera’s autumn squash soup.
Panera’s autumn squash soup is not vegan, but has cream and animal fats in it. My version of of Panera bread autumn squash soup is naturally vegetarian soup, it’s easy to make this vegan as well. Omit or replace the cream cheese with your favorite plant-based cream cheese, replace the butter with plant-based butter and you are all set!
If you’d like to roast your butternut squash use my friend Min Shien’s Whole Roasted Butternut Squash! It will add even deeper flavor!
Variations & Substitutions
- Slow Cooker Butternut Squash Soup | I still recommend that you saute your veggies in a pan to get the most flavor, but if you are rushed, you can toss it all in a slow cooker/crock pot (except butter and cream cheese). Cook for 4-6 hours on low, or 2-3 hours on high, until soft and tender, stir in butter and cream cheese, then proceed with immersion blender or high speed blender until smooth.
- Replace shallots with one small diced onion.
- Don’t want to use pumpkin? Leave it out and use slightly less vegetable broth so that your soup stays on the thicker side.
- Use heavy cream instead of cream cheese for a silky, hot soup.
Vegan Autumn Squash Soup (or Dairy-Free)
Make this recipe vegan or dairy-free by substituting the cream cheese with plant-based cream cheese or coconut cream, and use plant-based butter or replace it with a little olive oil.
Equipment for Copycat Panera Autumn Squash Soup
- Heavy Bottomed Soup Pot | I like this Calphalon pot, for even heating and it doesn’t break the bank.
- Sharp Knife, Y Peeler and a cutting board, this helps to cut that butternut squash easier.
- Immersion blender, regular blender or a high-speed blender | these tools help get the job done.
Storage Tips
Cool soup completely and store any leftover soup in an airtight container in the fridge up to one week, frozen up to 3 months. Thaw overnight in fridge for the best texture, then reheat on stovetop adding a little additional cream if necessary to bring it all together.
What to serve with autumn squash soup
Panera Autumn Squash Soup recipe pairs well with many dishes. Here are a few ideas that you will love to try!
More Copycat Recipes
- Panera Thai Style Chicken Soup Recipe (Tom Kha Soup)
- Panera Pickled Red Onions (Quick Refrigerator Pickled Onions)
- Outback Potato Soup Recipe (Slow Cooker or Stovetop)
- 10 Vegetable Soup Recipe (Panera Bread Copycat)
- Easy Cinnamon Chip Scones Recipe (Copycat Panera)
Check out ALL of the fantastic fall flavor recipes at the end of this post!
I hope you loved this Panera Autumn Squash Soup Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Easy Panera Autumn Squash Soup Recipe (Copycat)
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Print Pin Save RateEquipment
- Vitamix Explorian Blender
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 large shallots diced or 1 small onion, diced
- 2 cloves garlic minced
- 2-3 medium carrots chopped (medium carrots)
- 2 pounds butternut squash about 6 heaping cups (peeled, seeded and cubed)
- ½ – 1 teaspoon kosher salt to taste
- Fresh ground black pepper
- 1 tablespoon fresh ginger fresh grated, or or 2 teaspoons ground ginger
- ½ – 1 teaspoon curry powder
- 3-4 cups Vegetable Broth
- 1-2 cups Apple Cider or 100% apple juice, NOT apple cider vinegar
- ½ – 1 cup water if sweeter soup desired, replace some water with apple juice
- ½ cup pumpkin puree not pumpkin pie filling (optional, use less vegetable broth or water if not using)
- 2 tablespoons cream cheese softened (neufchâtel works great here)
- 2 tablespoons butter replace with olive oil or plant-based butter
- 1 tablespoon brown sugar may omit if desired
- ¼ teaspoon cinnamon
- Dash of nutmeg
- Heavy Cream optional I added about ¼ cup to the entire batch for a more silky soup
- Fresh grated nutmeg for serving, optional
Chili Pepitas
- 1 teaspoon olive oil or butter
- dash Kosher salt
- dash Cayenne pepper or chili powder
- ⅓ cup raw pepitas pumpkin seeds
Instructions
How to Cut Butternut Squash
- Wash squash and dry, using a sharp knife on a sturdy cutting board, slice off the ends of the squash. Using a Y Peeler or regular vegetable peeler, peel away the tough skin of the squash.
- Cut the squash in half, then again in quarters to reveal the seeds and "guts" of the squash. Using a grapefruit spoon or regular sharper spoon, scoop out the seeds.
- Using a large sharp knife, chop the butternut squash into 1 inch cubes.
Panera Autumn Squash Soup
- In a large pot, heat the oil and add the shallots and saute for a few minutes.
- Add the squash, carrots, salt, and pepper, cooking and stirring until the veggies soften 5-7 minutes. Stir occasionally to prevent sticking.
- Mix in the garlic, brown sugar, ginger, curry powder, cinnamon and nutmeg, cooking until the veggies begin to caramelize, 2 minutes.
- Add the water, broth, and apple juice to the pan and bring to a boil, stirring occasionally.
- Simmer the soup until the squash can easily be pierced with a fork, about 10-15 minutes
- Remove from the heat. Stir in butter, cream cheese, and pumpkin puree.
- Meanwhile, if desired, make Chili Pepitas. Melt butter or oil in a small saute pan, add pepitas, stirring to coat, toss in a little kosher salt (a few pinches) and sprinkle with chili powder (add a shake or two of cayenne pepper for a kick). Stir until they start “popping” then remove from heat.
- Using an immersion blender (stick blender) puree until smooth, or puree in small batches in a regular blender. Blend until very smooth. If you have a larger Vitamix or high speed blender, puree on Soup function until smooth and silky.
- Taste soup, adding more salt and pepper if needed. If you want it sweeter you can add a little additional brown sugar, maple syrup, apple juice or honey.
- If desired, stir in a little heavy cream (optional) and add a bit more broth or water or apple juice if soup is too thick for your liking. Adding additional apple juice, water or broth to taste.
- Serve soup immediately, or may be kept on stove and rewarmed over low heat until warm. Serve with a few drops of heavy cream swirled in and top with chili pepitas.
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Notes
- A silkier, smoother butternut squash soup using a Vitamix. A high speed blender such as a Vitamix or Blendtec have better motors and blades than your average blender, worth the investment. Try this Potato Leek Soup too!
- You can garnish the soup with freshly grated nutmeg. If you love creamy textures, try a dollop of sour cream or creme fraiche before serving and some toasted Chile Pepitas!
- Panera Autumn Squash Soup can be frozen for up to 3 months! This silicone freezer tray is a great way to keep your soup for later. It’s best to leave the cream out if you plan on freezing.
- Vegan or Dairy-Free Autumn Squash Soup | Easily make this recipe vegan or dairy free by substituting the cream cheese with plant-based cream cheese or coconut cream, and use plant-based butter or replace with a little olive oil.
- Use heavy cream in place of cream cheese for a silky, hot soup.
- Slow Cooker Butternut Squash Soup | I still recommend that you saute your veggies in a pan to get the most flavor, but if you are rushed, you can toss it all in a slow cooker/crock pot (except butter and cream cheese). Cook for 4-6 hours on low, or 2-3 hours on high, until soft and tender, stir in butter and cream cheese, then proceed with immersion blender or high speed blender until smooth.
- Replace shallots with one small diced onion.
Nutrition
More #FallFlavors Recipes Below:
Appetizers and Snacks
- Caramel Pecan Clusters from An Affair from the Heart
- Carrot Top Hummus from Savory Moments
- Fall Charcuterie Board from Magical Ingredients
- Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
- Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories
Breakfast and Baked Goods
- Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
- Cinnamon Apple Bread from Lemon Blossoms
- Sweet Potato Pancakes from Cindy’s Recipes and Writings
Soups and Salads
- Instant Pot Butternut Squash Soup from Devour Dinner
- Panera Autumn Squash Soup Recipe from The Fresh Cooky
- Salmon Salad With Grapes And Pecans from Art of Natural Living
Side Dishes
- Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
- Butternut Squash And Bacon Risotto from SueBee Homemaker
- Loaded Bacon And Kale Salad from Palatable Pastime
- Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
- Sausage Stuffed Acorn Squash from Hostess At Heart
Main Dishes
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Turned out perfectly creamy, hearty and delicious; easily, a new fall favorite!
YAY! Love it when recipes turn into new favorites!
Lucy
I LOVE Panera’s autumn squash soup. I order it every time it’s in season and this definitely tastes just like it. Thanks for the recipe!
Thank you, Lucy! So glad you loved it!
Anjali
This soup was so delicious!! It tasted just like the Panera version but I actually thought it was more flavorful and more budget friendly too! Great for fall!
Yes I agree on all accounts! Thank you, Anjali!
Kristine
This soup is literally fall in a bowl. So good! Can’t wait to make this again, thanks!
It really is, so glad you loved it!
Gianne
This is truly comfort in a bowl so delicious and healthy. Keeping this recipe!
Thanks so much for your kind words, Gianne!
Sara
Such a delicious soup, loved the addition of the spices and the texture. Will definitely make again.
Love hearing this Sara, thank you!
Shadi
It looks so delicious and easy! This is such an easy and delicious recipe, I cannot wait to make it again!
Thanks, glad you loved it.
Anjali
This was such a hearty and warming soup!! I thought it tasted even better than Panera’s version!
I totally agree!
Renee | The Good Hearted Woman
This soup is so velvety and cozy. The flavors are delicious, and it’s hearty enough to be a meal all by itself!
It really is!
Carrie
This was SO delicious and tasted like the real thing. Yum!!!
Indeed! Thanks so much!
Tayler
This copycat recipe is a spot on match! We had it for dinner last night and it was incredible.
Thank you so much!
Beth
This soup is absolutely delicious! I made it this past weekend, and it was a big hit with everyone. I love how creamy it is.
Silky and delicious! Thanks so much Beth!
Carrie Robinson
Oh yum! This is one of my favorite soups to order from Panera in the fall. 🙂 Can’t wait to try this recipe at home soon.
You will love it!
Sandhya S
This copycat soup is such an amazing one! I can’t wait to make it for fall again.
YAY! Love to hear that!
Ellen
We have cooler weather on the horizon here in Florida and this will be perfect for lunch.
Oh yes, it is perfect for those days!
Christie
Their soups are so good! I cannot wait to try this. It looks so hearty and perfect for a cool fall day.
Thanks so much Christie, I know you will love this soup!
Amy Nash
Such a beautiful, creamy looking soup! I need our weather to cool down so I can start enjoying these flavors again!
Thank you Amy, I hear you, sometimes you just have to show the weather who’s who!
Michelle O
This soup looks delicious!
Thank you so much Michelle, it is soo delicious!
Amy (Savory Moments)
This is such an amazing soup and one of my favorites! I make it each fall and always love it. Your looks perfect!
Love hearing that, hope you love this version too!
Bob
So much good food, so little time!!!!!
Indeed Bob, indeed!
Inger@Art of Natural Living
Yum! This year I intend to have lots of healthy soup in the freezer!
Amen sister, I hear you!
Jolene
One of my favorite things to get at Panera, can’t wait to try it at home. Oh, and will have to double the pepitas, because half of them will never make it to the soup!
Haha, yes, for sure, those pepitas are a huge addition!
Radha
Oh my! This is heaven! The soup is creamy and silky. Love it!
Thank you so much Radha!!
Lisa Kerhin
I love making this and freezing it to enjoy all fall long!
Yes, it is so perfect for that Lisa!
Rebecca
This soup was full of fall flavors and I loved it! It was packed with nutrients and yumminess! Can’t wait to make more!
Cindy
Soups on all year here. I need to try this soon!
Right, same with us Cindy!
Jennifer Sikora
This soup screams fall time. It looks so creamy and delicious
It truly does, healthy and filling too!
Nikki
This put me in the mood for fall! Couldn’t wait so this was dinner tonight! Everyone loved it!
Yay, so grateful to hear that Nikki!
Hezzi-D
This looks so rich and creamy.
It really is, but without all the fat!
Jennifer
What a creamy, flavorful and comforting soup. Can’t wait to taste it.
I hope you love it Jennifer!
Lynn @ Fresh April Flours
Who doesn’t love a good copycat? YUM!
Right! I couldn’t agree more Lynn, thank you!
Julie Menghini
I love squash and this soup is cooking away as we speak. I love how creamy it is and the flavor is amazing!
Oh that makes me happy, so glad you love it!